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The 1/4 cup salt serves not only as flavoring, but also as a brine. Some fried chicken aficionados claim the chicken should be covered while it cooks to stay juicy, but we found that the moisturizing steam also steamed the crispy coating right off our bird. Brining makes the meat juicier. With our method, you have a no-compromise situation on your hands: You get succulent chicken and a crunchy coat.